#Food Meilin Chef Xiaoyan Wuxi Station#Hyatt 66th floor, tin help dishes are very careful. The cold dishes are too carved drunk foie gras is very special, the entrance is instant, the wine tastes mellow. Liangxi crispy is my favorite in Wuxi at present. The taste is particularly loose, not too sweet and cold and delicious. The chef specially showed Wuxi traditional snack soup tofu flowers, joined m7 beef, tungsten pillar silk, ham silk, simply tofu flower Hermes. Old flower carving dry steamed chicken, is Wuxi people's favorite hanging chicken dew, choose Yangcheng Lake two yellow chicken, steamed for 25 minutes, the meat is rich in elasticity, the wine tastes mellow, and has a unique feeling. White shrimp cut mustard, sell refreshing, light with onion ginger pepper, meat is fresh and tender. Steamed white fish is seasoned with fresh ginger juice and rice wine. Crab orange is wrapped in high temperature plastic paper, chrysanthemum water substrate, crab powder fusion orange meat and horseshoe, taste fresh sweet and slightly sour, detoxifying. Gluten three fresh special selection of fresh gluten, South American sweet shrimp dry, dried shellfish, salty fresh with sweet. Wuxi bones use butterfly bones, meat head is tough, not greasy, with bean seedlings, very tender. Fresh chicken head rice for chicken head rice pea veal, soft and delicious, do not make you not eat. Friends from other places want to eat this dish, recommended!